There are a number of versions of clafoutis, but we really enjoy this version from Ina Garten. While we left out the brandy and swapped out pears for traditional cherries, this recipe is rich but light, and very satisfying for dessert (and breakfast the next day too!)
Like a number of French desserts, clafoutis sounds like it will be incredibly complex but is really even easier than whipping up a bunch of crepes. It's meant to be rustic and served from one dish, but it would also work baked in individual ramekins or dishes. The contrast of the bright red fruit with the custard makes this dish look beautiful, and the burst of sweet yet tart juice from the cherries balances the rich filling.
There's a lot of debate over using cream versus milk, and whether or not cherries should be pitted, but we find it's a lot of unnecessary fuss over a simple dessert. Go with what you like, and you won't be disappointed.
We ate ours dusted with icing sugar, but you could also serve it with a dollop of fresh cream, crème fraîche, or ice cream.
Prep: 20-25 minutes
Cook time: 35-40 minutes
Yield: 1 10-inch baking dish (8 servings)
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